Fish Fillet Congee

Name: Fish Fillet Congee
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Long Li Fish Fillet; 3 bowls Gruel; 100g carrot; 2g salt; 2 tablets ginger; 2g pepper; 5g White vinegar; Some Tianqicai

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I prefer to drink fish porridge. It has a delicious taste and a soft and smooth texture. It is always satisfying to drink a bowl. For fish porridge, you need to choose fish with few bones, and then choose the fish with no bones, so that the porridge is much more convenient to drink, and it is also suitable for all ages.

Ingredients

200g Long Li Fish Fillet
3 bowls Gruel
100g Carrot
2g Salt
2 tablets Ginger
2g Pepper
5g White Vinegar
Some Tianqicai

Fish Fillet Congee

1. First cook the white rice porridge. The porridge should be sticky and sticky.

2. Stir repeatedly with a whisk to break the rice grains

3. Mince ginger, shred carrot

4. Put the shredded carrots and ginger into the pot and cook for about 3 minutes

5. Cut the fish fillets with an oblique knife into small pieces with a thickness of about 4--5 mm

6. Add appropriate amount of pepper, salt and a little white vinegar, marinate for 5 minutes, add a little white vinegar to better remove the fishy, and make the fish more tender